Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice [PDF]
Foods, 2022 A pulsed electric field (PEF) is a technology used for microbial inactivation in food and beverages. This study aimed to examine the effect of PEF treatment on microbial inactivation and quality parameters in Thai orange juice (TOJ).
Phadungsak Rattanadecho +1 more
exaly +4 more sources
Microbial inactivation of milk by low intensity direct current electric field: Inactivation kinetics model and milk characterization [PDF]
Current Research in Food Science, 2022 Microbial inactivation by pulsed electric field (PEF) has been studied widely although with high operational risk, while few studies on the potential of low intensity electric fields for microbial inactivation have been reported.
Feihong Ji +4 more
doaj +2 more sources
Enhancing Microwave Disinfection: Impact of Sodium Chloride on Microbial Inactivation [PDF]
IEEE AccessThis study explores the role of sodium chloride (NaCl) in enhancing the efficiency of microbial inactivation using microwave energy with two distinct methods: temperature-controlled treatment and predefined cycle.
Saleh A. Alfawaz +6 more
doaj +2 more sources
Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation [PDF]
Current Research in Food ScienceInsect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure.
L.J.H. Sweers +7 more
doaj +2 more sources
Titanium Dioxide Solar Photocatalytic Microbial Inactivation Assessment Utilizing Viability Tests and a Novel Triplex qPCR Assay for Nucleic Acid Degradation Determination [PDF]
MoleculesPhotocatalytic oxidation of microorganisms is a powerful alternative to established disinfection approaches, applicable to a variety of water matrices.
Ioannis Paspaltsis +9 more
doaj +2 more sources
Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation [PDF]
FoodsFood processing is a fundamental requirement for extending the shelf life of food products, but it often involves heat treatment, which can compromise organoleptic quality while improving food safety.
Christian K. Anumudu +5 more
doaj +2 more sources
Research Progress on Photodynamic Inactivation in Food Sterilization and Preservation [PDF]
Shipin Kexue, 2023 Microbes can cause food spoilage and waste, and even cause diseases posing a threat to human health. Being different from the traditional sterilization technology, photodynamic inactivation is a non-thermal physical sterilization technology based on the ...
FAN Yuhang, ZHOU Yafei, LIU Haotian, CHEN Qian, LIU Qian, KONG Baohua
doaj +1 more source
A Population Balance Model to Describe the Evolution of Sublethal Injury
Foods, 2021 The detection and quantification of sublethal injury (SI) of pathogenic microorganisms has become a common procedure when assessing the efficiency of microbial inactivation treatments.
Simen Akkermans +3 more
doaj +1 more source
PLoS ONE, 2021 Cold plasma generated in air at atmospheric pressure is an extremely effective antimicrobial agent, with proven efficacy against clinically relevant bacterial biofilms.
Breno A B Salgado +4 more
doaj +1 more source
Journal of Food Protection, 2023 Plasma-activated water (PAW) is considered a novel sanitizer for the food industry due to the antimicrobial mechanisms exhibited by reactive oxygen and nitrogen species.
Urvi Shah +3 more
doaj +1 more source